- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sway in bucket
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
- Basic - Fan cover in RIC has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Spray bottle containing a food product not labeled. Oil/butter
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink used for purposes other than handwashing. Water filter plugged into sink
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- Basic - Employee wearing soiled apron. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- 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.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from each other in holding unit. **Corrected On-Site**
- 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 - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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2/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. Walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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. Dairy for less than 4 hours
- Intermediate - Cold holding equipment incapable of 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. All food moved to a cooler that maintains adequate temperature.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Floors not maintained smooth and durable. WALK-IN FREEZER
- Observed cooler gasket torn/in disrepair.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed nonfood-grade containers used for food storage. PLASTIC BAGS
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee with open sores/cuts/burns handling food. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. LARGE QUANTITIES OF FOOD BEING COOLED IN TIGHTLY CLOSED
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SEAFOOD MOVED TO COOLER THAT MAINTAINS ADEQUATE TEMPERATURE
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FOOOD DISCARDED BY OPERATOR
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4/27/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Single service items properly stored, handled, dispensed
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Foods properly cooled
- Original container: properly labeled, date marking
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Wholesome, sound condition
- Wholesome, sound condition
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2/25/2011 | Routine - Food | Insp. Completed - Warning Given, Pending |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
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11/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method. Repeat Violation. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. DISHMACHINE MAY NOT BE USED FOR SANITIZING.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. EXPIRED 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 This violation must be corrected by : 11/9/2010. Repeat Violation.
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9/9/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Garlic and oil
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.Reach in cooler
- Critical. Observed food stored on floor.Inside walk-in freezer
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Grinder
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed grease on the ground and/or pad around backdoor .
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area
- Critical. Expired 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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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken over beef]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.[rusted]
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers.[ inside pastry warmer]
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Administrative complaint recommended |
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