- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine not set up machine
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils
- Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Reachin freezer
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy
- Intermediate - Reach-in cooler shelves soiled with food debris.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling tile missing.
- Basic - Floors not maintained smooth and durable.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Floor tiles missing.
- Basic - Food stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface.
- 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.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - 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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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed ceiling soiled with accumulated dust.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed floor and wall junctures not coved.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed ceiling soiled with accumulated grease.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lighting provided as required. Fixtures shielded
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Thermometers provided and conspicuously placed
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. hand wash sink area
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Lack of use of chemical test kit 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.
- Observed build-up of grease on nonfood-contact surface.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Emergency lighting illumination insufficient. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. kitchen area
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2/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. the wall behind stove area
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated under cooking equipment.
- Ceiling tile missing. kitchen area
- Lights missing the proper shield, sleeve coatings or covers. kitchen area
- Critical. Observed unlabeled spray bottle.
- No Heimlich maneuver sign posted. Corrected On Site.
- 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. Pro This violation must be corrected by : 2/21/2010.
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12/21/2009 | Routine - Food | Warning Issued |
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