- Observed improper storage of food items. Observed personal items and chemicals above food prep area. Store personal items &/or chemicals away from food prep areas to prevent cross contamination. CORRECTED.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all working spray bottles to prevent cross contamination.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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12/01/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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12/01/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 06/30/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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06/30/2015 | Critical Control Point Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/17/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 02/17/2015 | Standard Inspection |
| No violation noted during this evaluation. | 12/29/2014 | Foodborne Inspection |
- Consumer warnings are not provided when required. Provide consumer advisory on menu.
Consumer warnings shall be provided as required by this code.
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11/18/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Hillcrest
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Provide consumer advisory on menu.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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11/18/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/23/2014 | 30 day Inspection |
| No violation noted during this evaluation. | 08/26/2014 | Prelicensing Inspection |
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