- 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. No sanitization step observed.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Unisex restroom.
- Basic - Soil residue build-up on nonfood-contact surface. On fire extinguisher in cookline area.
- Basic - Soiled reach-in cooler gaskets. At White GE cooler in the front counter area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork at 56° F and raw beef at 52° F at cookline cooler on the side closest to the panini press. Iced down. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas at 108° F on hot case in the front counter area. Increased heat setting corrective action taken.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitization step observed at 3 compartment sink when washing utensils.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over veggies at cookline cooler.
- Intermediate - Accumulation of debris inside the ice bin. At igloo ice storage cooler in the front counter area.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front counter area and cookline. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom and cookline.
- Intermediate - No soap provided at handwash sink. Unisex restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork roast.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving by microwave.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of potatoes and onions.
- Basic - Faucet/handle missing at plumbing fixture. On cold side at HANDWASH sink in employee restroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline coolers.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers and lids not properly inverted on shelving above slicer.
- Basic - Soil residue build-up on nonfood-contact surface. Stove top.
- Basic - Soiled reach-in cooler gaskets. At freezers in front counter and cookline area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes at 50° F at white cooler in cookline area. Moved foods to working cooler . Must discard food within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over peppers at cookline flip top cooler.
- Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooked beef and cooked pasta at 56° F ,ambient cooling for 1 hour at white cooler in cookline. Moved foods to working cooler. 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. Potentially hazardous food removed from cooler and placed on working cooler.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Equipment in poor repair. Tile cracked and broken on counter in front counter area by flip top cooler.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - Hole in wall. Front counter area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Front counter area GE cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prepped potatoes at 71° F by steamer under no temperature control. Placed in cooler. Food must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 120° F at cookline. Heat increased. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap by cup. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Employee used handwash sink as a dump sink. Cookline.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. K class on floor. For reporting purposes only.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used for scooping cereal. **Admin Complaint** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line. **Admin Complaint** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Repeat Violation**
- Basic - Food stored in holding unit not covered. Cooked ribs in a Pepsi reachin cooler
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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. **Admin Complaint**
- High Priority - Employee washed hands with no soap.
- High Priority - Food stored in a container that previously held a toxic substance. Prepped potatoes in a Lowe's Utility pail **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and beef empanadas, owner reheated. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued due to adulteration of food product. Bacon stored on top of a cardboard egg carton.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pans in sink **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than hand washing. Washing utensils in the front by the customer windows. **Admin Complaint** **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs.
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6/3/2013 | Complaint Full | Administrative complaint recommended |
- 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 with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken. **Corrected On-Site**
- High Priority - Live, 2 small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food, raw beef over tomatoes in reach in cooler.
- Intermediate - Cutting board(s) stained/soiled, cookline.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, storing eggs.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, making ham sandwich. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, placing cheese on eggs. 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 putting on gloves. Corrected On Site.
- Observed employee with no hair restraint, on cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, pork.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastry, 130 degrees. Repeat Violation. Corrected On Site. Management reheated.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees, restroom.
- Observed nonfood-grade containers used for food storage, to go bags in reach in cooler and freezer.
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6/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - OBSERVED BEEF 50 DEGREES FAHRENHEIT, PORK 85 DEGREES FAHRENHEIT AND EMPANADAS 50 DEGREES FAHRENHEIT. CORRECTED ON SITE... EMPLOYEE VOLUNTARILY DISCARDED.
- Critical - OBSERVED BUTTER BING STORED AT 67 DEGREES FAHRENHEIT. CORRECTED ON SITE EMPLOYEE VOLUNTARILY DISCARDED.
- OBSERVED CUTTING BOARD GROOVED ON REACHIN COOLER.
- Critical - OBSERVED EXTENSION CORDS BEING USED ON COOKLINE.
- Critical - OBSERVED HARD BOILED EGGS, NO SHELL BEING HELD AT 57 DEGREES FAHRENHEIT.. ..CORRECTED ON SITE.
- OBSERVED KNIVES BEING STORED IN CREVICES.
- Critical - OBSERVED MEAT PASTRIES AND FRIED CHICKEN BEING HELD AT 97 DEGREES FAHRENHEIT, CORRECTED ON SITE. EMPLOYEE VOLUNTARILY DISCARDED.
- Critical - OBSERVED MICROWAVE SOILED.
- OBSERVED MISSING HANDWASHING SINK ON COOKLINE.
- Critical - OBSERVED NO HOT WATER AT HANDWASHING SINK.....COUNTER.
- Critical - OBSERVED NO PROBE THERMOMETER ON PREMISES.
- Critical - OBSERVED NO PROOF OF EMPLOYEE TRAINING.
- Critical - OBSERVED NON-HANDLED SCOOP, BEING USED TO SCOOP POTATOES.
- Critical - OBSERVED OPERATOR OPERATING WITHOUT A LICENSE.
- OBSERVED PREP TABLE NOT SMOOTH AND EASILY CLEANABLE, PLYWOOD, UNSEALED.
- Critical - OBSERVED REACHIN COOLER UNABLE TO HOLD 41 DEGREES FAHRENHEIT OR BELOW.
- Critical - OBSERVED SEVERAL ITEMS IN REACHIN COOLER NOT DATE MARKED.
- Critical - OBSERVED SLICER SOILED.
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4/24/2012 | Routine - Food | Warning Issued |
- Critical - OBSERVED BUTTER BEING NOT HELD AT 41 DEGREES OR BELOW.
- Critical - OBSERVED EMPLOYEE MAKING SANDWICH WITH NO GLOVES. CORRECTED ON SITE.
- Critical - OBSERVED LIVE FLIES IN KITCHEN.
- Critical - OBSERVED MEAT PASTRIES NOT KEPT AT 135 DEGREES FAHRENHEIT OR ABOVE 105 DEGREES FAHRENHEIT. CORRECTED ON SITE.
- Critical - OBSERVED MILD NOT HELD AT 41 DEGREES FAHRENHEIT AT OR BELOW.
- Critical - OBSERVED NO FOOD MANAGER ON PREMISES.
- Critical - OBSERVED NO PAPER TOWELS AT HANDWASHING SINK OR SIGN.
- Critical - OBSERVED NO PROOF OF EMPLOYEE TRAINING.
- Critical - OBSERVED NO SOAP AT HANDWASHING SINK.
- Critical - OBSERVED NO THERMOMETERS IN COLD HOLDING UNITS.
- Critical - OBSERVED OPERATOR OPERATING WITHOUT A LICENSE.
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2/28/2012 | Routine - Food | Warning Issued |
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