- Basic - Carbon dioxide/helium tanks not adequately secured, storage area.
- Basic - Floor has cat liter to soak up grease leaking from equipment.
- Basic - Hole in wall, storage shelf area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, dishwashing area.
- Basic - No handwashing sign provided at a hand sink used by food employees, inside restroom.
- Basic - Open dumpster lid.
- Basic - Working containers of food removed from original container not identified by common name, flour cookline.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date, expired 6/01/14.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 46°f in refrigerator for less than 4 days. Beef cooked 47°f raw beef 49°f chicken 47°f in upright cooler for less than 4 hours, this unit has been opened and closed several times throughout the morning.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink used for purposes other than handwashing, sponge in cookline handsink. **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet.
- Basic - Mop/service sink in disrepair. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed produce, sausage over unwashed tomatoes. **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. Employee handled cellphone then proceeded to for preparation. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, beef over fish. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb, outside.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, dishwashing area.
- Intermediate - No soap provided at handwash sink, dishwashing area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, beans in refrigerator.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler Establishment keeping cut lettuce, cut tomatoes, cheese, and sour cream
- Basic - Mop/service sink in disrepair.
- 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. Chef touched tomato not cooked to minimum of 145F for 15 seconds **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife and spoon **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler on cook line at 55F ambient temperature Establishment has other coolers to store TCS foods
- Basic - Floors not constructed to be easily cleanable. **Repeat Violation**
- Basic - Mop/service sink in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked ground beef **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ground beef under counter cooling under 2 hours moved to cooler
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9/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in cooler on cook line at 55F ambient temperature Establishment has other coolers to store TCS foods
- Basic - Floors not constructed to be easily cleanable. **Repeat Violation**
- Basic - Mop/service sink in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked ground beef **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ground beef under counter cooling under 2 hours moved to cooler
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8/6/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Floors not constructed to be easily cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back room hand wash sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back room hand wash sink **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beef at 103F over 2 hours of cooling; stop sale issued
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. chef touched tortilla not to be reheated to minimum of 145F for 15 seconds Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. flour Corrected On Site.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. handwash sink near three compartment sink Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw beef over cooked bbq pork Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over tomatoes in reach in freezer
- Critical - Observed unlabeled spray bottle. on back handwash sink Corrected On Site.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Hot water not provided/shut off in restroom
- No Heimlich maneuver sign posted. provided sign
- 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. 60 days to obtain
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food...raw beef and fish above dressings Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. items in dry storage
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11/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/3/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/25/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - no proof of employee training
- observed grease on floor around fryer area
- Critical - operating without current license under owner change. provided information on how to do a change of owner
- to go cups on floor - COS
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7/20/2011 | Routine - Food | Warning Issued |
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