- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Condensation or other drainage not disposed of according to law. Observed water from AC vent near restrooms dripping on to dining table.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed crumbled sausage cooling in reach in cooler at 48°F in reach in cooler in deep pan. **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 44°F and chopped ham 45°F in reach in cooler across from stove. Lid closed and reach in cooler cooled down. **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
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1/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED EMPLOYEES NOT FOLLOWING AOP PROCEDURE: EMPLOYEES WASHING HAND AND DRYING THEM, BUT NOT USING HAND SANITIZER. COS EMPLOYEES RE-EDUCATED ABOUT THE PROPER WASHING HAND PROCEDURE
- Critical - OBSERVED LIVE ANTS IN DRINK DISPENSING NOZZLES AT BAR STATION, FRONT LINE. CORRECTED ACTIONS TAKEN, DISPENSERS NOT IN USE ANYMORE. ESTABLISHMENT CLOSES AT 8PM FOR PEST CONTROL. DO NOT USE POP DISPENSER UNTIL ANT PROBLEM IS CORRECTED.
- Critical - OBSERVED WASHING CLOTHS SOLUTION WITH QUATERNERY AMMONIUM 0 PPM. COS NEW CONCETRATIONS 200 PPM
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food - main cook having bare hand contact with a burrito after washing hands after handling raw beef and failed to sanitize after handwashing and before touching RTE food. Corrected On Site.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation - 5 employees, servers, cooks, dishwasher.
- Observed equipment in poor repair - ice scooper is cracking. Corrected On Site.
- Critical - Observed expired Food Manager Certification - MariaFe Zazwirsky - 8/14/11 by ServSafe.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - soup in hothold pot found at 132 F. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sani. buckets found at 150ppm should be between 200-400ppm. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - two on egg frying station, one on prep counter on cookline. Corrected On Site.
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9/1/2011 | Routine - Food | Warning Issued |
- Observed accumulated grease on grease receptacle , brings objectionable odors and flies in dumpster area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - employee handling pancakes with bare hands - not aware of what an AOP is. Corrected On Site. Employee is now wearing gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - Observed employee putting on gloves without washing hands. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - found at 100ppm in sanitizing bucket should be between 200-400ppm.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - reach-in cooler lid used on top of egg station reach-in cooler stored on top of garbage can. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed server prep. water drink after handling sanitizing towel and cleaning counter. Corrected On Site.
- Critical - Observed employee switch from working with raw food to clean utensils without washing hands - observed cook cracking eggs with bare hanss then go onto handle clean scoop to stir grits, cook wipes hands on a towel, however appropriate handwashing is required between these steps. Corrected On Site.
- Critical - Observed food stored in a prohibited area - liquid eggs thawing in handwash sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - liquid eggs in reach-in cooler found at 51 F. Corrected On Site. Lid was returned to product in effort to maintained under temp.
- Critical - Observed toxic item stored in food preparation area - tylenol medicine stored on top of reach-in cooler in cookline.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - french toast mix, chicken, sausage in reach-in cooler next to waffle maker. Corrected On Site. Product located in cooler over 4 hours was disregarded, other moved to working cooler.
- Observed reach-in cooler gasket torn/in disrepair. across from microwave.
- Observed floor and wall junctures coving in disrepair under first both on left of entrance. Repeat Violation.
- Observed grease accumulated under cooking equipment on cookline and under tallboy accumulation of grease and egg shells.
- Critical. Observed toxic item stored in food preparation area - by waffle maker prep. table.
- No copy of latest inspection report.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - pancake batter in reach-in cooler found at 53 F and using time as temp. control.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw whole shell eggs found in reach-in on cookline at 58 F. Corrected On Site. moved excess flats to walk-in. raw bacon in reach-in under cookline found at 45 F, thermostat adjusted.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location - spatula stored between crevices on cookline equipment.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - 200-400ppm in sanitizing bucket. Corrected On Site.
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2/25/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee must wash hands Before putting on gloves specially after cracking raw whole shell eggs. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sanitizing bucket at cookline should be between 200-400ppm.
- Critical. No handwashing sign provided at a handsink used by food employees - men's restroom.
- Lights missing the proper shield, sleeve coatings or covers - one light on cookline and above ice machine missing "SAF-T- Cote'
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs holding at 47 F in egg station cooler. Corrected On Site. products placed in proper refigeration.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.egg station cooler holding at 47 F.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef in tallboy cooler at end of cookline. walk in cooler. walk in freezer
- Observed food debris accumulated on kitchen floor. under cookline equipment.
- Lights missing the proper shield, sleeve coatings or covers. sleeves missing end caps throughout kitchen
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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