- Basic - Gaskets with slimy/mold-like build-up. Most coolers
- 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.
- 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 - Encrusted material on can opener blade.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. All sinks
- 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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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler floor soiled. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Downstairs Kitchen . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Down stairs Kitchen . **Corrected On-Site**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Downstairs kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over ready to eat foods prepared and plated . Shell eggs over foods.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Aluminum foil wrap and to go containers box over other hand sink. **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At holding unit **Corrected On-Site**
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN HAND SINK
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MILK WILL BE CHANGED TO COLD HOLDING ADDING ICE.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSTRUCTED
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CROQUETES Corrected On Site.
- Wet mop not hung to dry.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- 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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12/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.food moved,stop sale ordered.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Handwashing cleanser lacking at handwashing lavatory.downstairs hws
- Observed food debris accumulated on kitchen floor.walkin freezer
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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