- Basic - Ceiling in disrepair.ABOVE FRONT COUNTER ATEA
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.LEFT SIDE STEAM TABLE NOT HOT HOLDING AT 1350 will use time
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.BOTH REACHINS
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.LARGE TRASH CAN BLOCKNG
- Intermediate - Handwash sink used for purposes other than handwashing.B plastic colander in HANDWASH sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.HOT HOLD AND COLD HOLD FOODS
- Intermediate - Spray bottle containing toxic substance not labeled.YELLOW CLEANER HANGING ON OVEN DOOR HANDLE
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Live, small fruit flying insects in food preparation area. Dining area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Baked pork, shrimp ceviche.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45F chicken, 50F pasta salad, 50F yellow rice. Stored in cooler overnight. **Warning**
- 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. Baked chicken 60F, pasta salad 50F, yellow rice 50F. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cup inside salsa container
- Basic - Food stored in holding unit not covered. Pasta salad. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored above container of soup, container of cooked beets. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Containers of pasta with chicken stored over night.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility in disrepair. Soap dispenser.
- Critical - Observed food stored on floor. Bags of carrots, onions.
- Critical - Observed soiled reach-in cooler gaskets.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on shelf above frying area.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. containers of food in r/I cooler. Corrected On Site.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fried baskets
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained during peak periods. kitchen hand wash sink.
- Critical - Observed employee improperly washing hands.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Water source safe, hot and cold under pressure
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2011 | Routine - Food | Call Back - Complied |
- Critical - (A) Except as specified in Paragraph (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at ...(41 degrees Fahrenheit) or less; or (2) 4 calendar days or less from the day the FOOD is prepared, if the FOOD is maintained at ...(45 degrees Fahrenheit) or less as specified under Paragraph 3-501.16(C).
- Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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11/4/2010 | Routine - Food | Warning Issued |
- Critical. Thermometers provided and conspicuously placed
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- 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
- Critical. Food management certification valid
- Critical. Employee training validation
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8/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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