- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Tops of warewash containers
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- 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. **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 - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - walk-in freezer floor soiled.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Encrusted material on can opener blade.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Gyro meat
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli salad at 50°F, rapid chilled in the walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, cook line and prep area. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**working on issue
- Basic - Reach-in cooler gasket torn/in disrepair, cook line unit. **Repeat Violation** **Warning**
- Basic - Soiled reach-in freezer gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning** on order
- Basic - Wall in disrepair, area above air dry rack at the 3 bay sink. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Can opener blade not kept sharp - observed metal shavings. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer, numerous cases of food. Cone of gyro meat in plastic bag on the walk in cooler floor. **Repeat Violation** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored, ice scoop stored on cad board box on top of ice machine. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, cook line and prep area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation, cook. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Floor liner not maintained smooth and durable, card board used to line walk in freezer floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, cook line unit. **Repeat Violation** **Warning**
- Basic - Soiled reach-in freezer gaskets. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer-light out. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall in disrepair, area above air dry rack at the 3 bay sink. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry., stored in bucket of soiled water. **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, several deep pans of sliced gryo meat cooled overnight in the walk in cooler is at 47 Degrees F-manager stated gyro meat was cooling in the walk in cooler overnight. Stop Sale issued. **Warning**
- High Priority - Cooked spinach pie cold held at greater than 41 degrees Fahrenheit, is at 49 Degrees F. Manager stated it was delivered in a truck from the other store 30 minutes ago. Stop sale issued due to manager unable to provide documentation of delivery temperature or that delivery truck is able to maintain PHF'S/TCS at 41 Degrees F or below. **Warning**
- High Priority - Evidence of cleaning wastewater dumped onto ground, several medium sized gray puddles of water outside the rear exit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pan of Tzatziki sauce in the cook line reach in cooler top section is 41-54 Degrees F due to container overfilled above fill line. Manager had sauce divided into smaller containers and cooled. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition, cone of gyro meat in bag on walk in cooler floor sitting in puddle of water, due to hole in bottom of bag has exposed food to potential contamination. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/pot washer-quaternary ammonia test kit provided for chlorine sanitizer at the dish machine. **Repeat Violation** **Warning**
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1/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/17/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cook line cooler drawers incapable of maintaining potentially hazardous food at proper temperatures.found at 60F. has 2 RIC on cook line that maintain 41F or below. no warning issued
- Food-contact surface not smooth and easily cleanable.metal banded brushed used for lemon margarine
- Critical - Handwash sink not accessible for employee use at all times.blocked by table and stuff inside hand sink.by bag n box
- Knives not stored on a clean portion of food preparation or cooking equipment.between crevices of equipment
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.exterior thermometer broken
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.8-29-11
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed ALL potentially hazardous food cold held at greater than 41 degrees Fahrenheit.found at 57F and above. cook states just put in unit at 10:30am recommend to rapid chill foods.placed in the walk in cooler.checked againn found at 46F. temperature is dropping Repeat Violation on 4-6-12
- Observed Heavy build-up of food debris on handles of RIC doors
- Observed build-up of food debris, dust or dirt on all shelving through out facility
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor of walkin cooler.
- Critical - Observed food stored on floor of walkin freezer.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.has quaternary test kit.needs chlorine test kit Repeat Violation. Corrected On Site.found
- Critical - Observed interior of microwave HEAVILY soiled.
- Critical - Observed interior of reach-in cooler drawers HEAVILY soiled with accumulation of food residue.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed moderate soil up inside ice bin.front line
- Observed reach-in cooler gasket torn/in disrepair.drawer coolers
- Critical - Observed towel stored on cooked sliced gyro meat on the cook line. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sliced gyro meat in pan on the cook line.Corrected On Site.
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8/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed cutting board moderately grooved/pitted and no longer cleanable./sandwich line
- Observed floor area(s) covered with standing water./ under prep table
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed heavily encrusted, soiled material on slicer.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./has quatanary need chlorine strips
- Critical - Observed interior of both reach-in cooler heavily soiled with accumulation of food residue.
- Critical - Observed unlabeled spray bottle./sanitizer Corrected On Site.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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4/6/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 1 03B-03-1 On 08/29/11, spinach pies, and cooked potatoes were at 81-82 degrees F. On 11/09/11, cooked potatoes, partially cooked gyro meat, cooked gyro meat, and spinach pies on the cook line were at 80-96 degrees F. Observed on 01/19/12, the cooked sliced gyro meat in a pan on the cook line is at 98 degrees F.
- 9 53B-08-1 There was no proof of employee food handler training provided.
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1/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked sliced gyro meat in a pan on the cook line is at 98 degrees F. Repeat Violation.
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1/19/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above, spinach pie's and cooked potatoes are 81-82 degrees F on the cookline. Corrected On Site, cook put foods in walk in cooler to cool. Observed during callback inspection cooked potatoes at 80 degrees F, cooked gyro meat at 84 degres F, partially cooked gyro meat at 96 degrees F, and spinach pies at 83 degrees F- all in pans on cookine prep table, under steam table, and on top of low boy unit between flattop and gryo broiler.
- 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, cook put gloves on without washing hands first. Corrected On Site.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open can of energy drink on cook line prep table. Observed during callback inspection an open drink cup on cookline prep area and rear kitchen prep table.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, black Rubbermaid Roughneck "garbage can" style container used to store cut lettuce in the walk in cooler.
- Violation: 14-53-1 Can opener blade not kept sharp - observed metal shavings.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment, knife stored between cookline equipment.
- Critical - Violation: 53B-08-1 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.
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11/9/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Condensation or other drainage not disposed of according to law, condensation dripping from walk in cooler roof seam behind the condenser- condensation is dripping onto pans on speedrack below it.
- Critical - Handwash sink not accessible for employee use at all times, kitchen handwash sink has a cutting board over the basin. Corrected On Site.
- Critical - No Certified Food Manager for establishment, also 4 employees on duty without a CFM present.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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 - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brushes used in food, metal banded brushes.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open can of energy drink on cook line prep table.
- Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook put gloves on without washing hands first. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, server loaded dirty dishes into dish rack then unloaded clean dishes from another dish rack without washing hands between loads. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, cooked chicken tenders in low boy unit put in a thick layer to cool. Recommended rapid chilling then maintain at 41 degrees F, also put chicken tenders in a single layer on sheet pan and utilize walk in cooler to cool.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing a bracelet.
- Critical - Observed handwash sink used for purposes other than handwashing, cookline handwash sink being used to defrost hotdogs. Corrected On Site.
- Observed nonfood-grade containers used for food storage, black Rubbermaid Roughneck "garbage can" style container used to store cut lettuce in the walk in cooler.
- Observed reuse of single-service articles, foil to go pan reused to store cut lettuce in the top sectionof the cookline reach in cook, cook stated pan is changed when its no longer usable.
- Observed utensils stored in crevices between equipment, knife stored between cookline equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, spinach pie's and cooked potatoes are 81-82 degrees F on the cookline. Corrected On Site, cook put foods in walk in cooler to cool.
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8/29/2011 | Routine - Food | Warning Issued |
- Observed walk-in cooler gasket torn/in disrepair.
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6/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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