- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.by back hws
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.have to use flashlight during inspection at back of cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.ground beef over shrimp.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Raw animal food not properly separated from ready-to-eat food.cold hold drawers ground beef next to deli meats **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface at hot box near cashier.
- Intermediate - Hot water supply not maintained during peak periods. **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed encrusted material on can opener.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE DRAWERS AT AMBIENT TEMPERATURE OF 51F. DO NOT USE THESE COOLERS UNTIL FIXED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. OIL BOTTLE
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PASTA @ 103F Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. LASAGNA AND SOUP
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CHEF USED HAND TO FEEL WHETHER COOKED CHICKEN IN OVEN IS HOT Corrected On Site.
- Observed residue build-up on nonfood-contact surface. SHELVES UNDER STEAM TABLE
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Wet mop not hung to dry.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes at pastry box] Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.[no sneeze guard at front soup stati n]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.[beef over onions]
- Critical. Observed food stored on floor.[onions ]
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[3-comp sink not sealed to wall]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.[not visible at 3-comp sink]
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee fail to wash hands between changing gloves.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Cutting board on garbage.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed gaskets with slimy/mold-like build-up.
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed toxic item stored by food.
- 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
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2/5/2010 | Routine - Food | Warning Issued |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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