- Basic - Ice scoop stored on top of ice machine between uses.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Corrective action taken: cleaned during inspectn
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Broken door handle , reach in cooler , cook line
- Basic - Open dumpster lid.
- Basic - Stored food not covered in freezer.
- Basic - Wall soiled with accumulated grease. Behind cook line
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3/25/2014 | 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 - Scoop handle in contact with feta cheese.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 200 ppm. Corrected to 100ppm
- High Priority - Food stored in a container that previously held a toxic substance. Peeled and chopped onions in detergent buckets in walk in cooler. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salads in reach in cooler by drive through 44°-45°. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on cook line 110° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 compartment sink.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.large tank near walk in freezer
- Basic - Ice scoop handle in contact with ice. In ice bin
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near 3 compartment sink and prep table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken,hamburger ,tzatziki sauce 48?/49?. Note items placed in freezer for rapid cooling **Corrected On-Site**
- 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. Small deli style cooler on cooks line
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. sheet pan near ice machine
- Observed dusty ceiling tiles and/or air conditioning vent covers. over slicer area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cups in containers of black pepper and oregano
- Wet wiping cloth not stored in sanitizing solution between uses. stored on prep table on cooks line
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 50 ppm
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. ones near walk in freezer
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets with slimy/mold-like build-up. in freezer on cooks line
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. missing on person doing food prep
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing solution for in use towels using chlorene more than 100 ppm
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. located in storage room
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.gallon of milk Corrected On Site.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. missing in ladies restroom
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.condiment containers on cooks line not marked of contents
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ice cream mix in ice cream machine 48/49 degrees note item will be discarded per person in charge
- Critical. No conspicuously located thermometer in holding unit. in walk in cooler
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. self service lemons at beverage area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. on cooks line
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb. Missing on hose bib at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions. missing at employee hand sink Corrected On Site.
- Observed open dumpster lid.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc fire extinguisher sitting on floor in kitchen area
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese and cold cuts in walk in cooler
- Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled of contents
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gyro roast cooked yesterday in walk in cooler center 46/47 degrees note stop sale done
- Observed employee with no hair restraint. missing on employees doing food prep
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. missing in mens restroom
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. in storage area
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5/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line not marked of contents
- Critical. Observed raw animal food stored over ready-to-eat food. raw hamburgers over ready to eat in small deli style cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over ready to eat foods in large deli style cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw Beef over produce in walk in cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting of veggies Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cardboard used as shelf covering on cooks line
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. self service spoons front counter
- Critical. No handwashing sign provided at a handsink used by food employees. missing in mens restroom
- Observed open dumpster lid.
- Carbon dioxide/helium tanks not adequately secured. in storage area
- Critical. Manager lacking proof of Food Manager Certification. expired 1/10
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3/11/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tzatciki sauce on cooks line 47/50 degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken hot holding 102/122
- Critical. Displayed food not properly protected from contamination. cut lemons self service area
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep sink
- Observed employee with no hair restraint. missing on employee doing food prep
- Observed dusty ceiling tiles and/or air conditioning vent covers. above prep table
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2009 | Routine - Food | Warning Issued |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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