- Basic - Build-up of grease on nonfood-contact surface, stove. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler, cook line. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cook line. **Warning**
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11/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface, stove. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, vegetables. **Warning**
- Basic - Single-service articles stored on a soiled surface, dirty cambro. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, outside of microwave. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food raw chicken over lettuce in reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, thermometer showing 40° but ambient air temperature is 47°. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler, cook line. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cook line. **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, only unit on cook line. Ambient air temperature 47°. Standing water on bottom of cooler. All TCS food in unit prepped within the last hour. Manager moved to working cooler. **Warning**
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11/06/2014 | Routine - Food | Warning Issued |
- 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. Top loading reaching cooler not maintaining food at 41°
- Basic - Reach in cooler shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler moved to another functioning reach in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Washing vegetables
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. ... Male server.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ... Server handling cash then wrapping clean silverware and handling food - without hand washing.
- 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. ... Preparing green salad and handling tomato wedges with bare hands.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed potentially hazardous food thawed at room temperature....chicken in preperation sink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....tzatziki sauce in display cooler , frontline . Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw ground meats , raw lamb above ready to eat burger bun, cheese in victory reach in cooler . Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures........maccAll reach in cooler ,kitchen . must not have stored any potentially hazardous food until fix it or maintain proper temperature 41 degrees or below.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect......make salad for guest ,touched tomato , cucomber with bare hands Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands......changing glovs without washhands
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of cooking tray soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....feta cheese 64 degrees , chicken 54 degrees maccAll reach in cooler ,kitchen . food being held less than 4 hours . food moved another acceptable cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....tzatziki sauce 45 degrees , front line display cooler . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....tzatziki sauce in reach in cooler .
- Observed utensils in poor condition.....grease and residue build up out side cooking pan.
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3/29/2012 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. washing/storing lettuce. kitchen handwash sink. Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping / grocery bags used to store beef in it. reach-in freezer.
- Critical - Observed raw animal food stored over ready-to-eat food. raw comminuted beef over sauces and vegetables in reach-in cooler in ar prep area. Corrected On Site.
- Plumbing system in disrepair. mopsink without water faucet.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed gaskets/seals on cold holding unit in poor repair. --- single door frigidaire nit in rear kitchen.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwash sink not accessible for employee use at all times. --- in kitchen.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing.
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12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- gyros meat.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- white rice.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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