- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of single service items on floor By frontline . **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by register
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Numerous deli meats , dairy, Tomatoes, seafoods in frontline three door cooler at between 50-55°f ( stop sale issued) **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Numerous deli meats , dairy, Tomatoes, seafoods in frontline three door cooler at between 50-55°f
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink by prep table ( both faucets )
- Intermediate - Refrigerator 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. Numerous deli meats , dairy, Tomatoes, seafoods in frontline three door cooler at between 50-55°f **Repeat Violation**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available. Not available at time of inspection.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Roach trap in box of plastic utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast beef 46° ham 47° deli meats 46-49° chicken patties 44° cut tomatoes50° cut lettuce 48° chicken salad 51° salad mix 51°
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In glass reach in cooler reading 73°.
- Intermediate - No soap provided at handwash sink. At back handwashing sink.
- 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. Unit at front counter unable to hold product at correct temperature.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Make table. Manager stated gaskets have been ordered.
- Intermediate - Employee used handwash sink as a dump sink. Front line.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos over to go containers/cups. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 72?F **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage shelf over tomatoes, corrective action removed items. Also cell phone on same shelf, removed.
- Critical - Observed buildup of slime in the interior of ice machine. Behind deflector plate nnear ice chute.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No complete 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. One certificate expired.
- Critical - Vacuum breaker mising at hose bibb. Right side of splitter at mop sink faucet. Repeat Violation.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean lids stored in bus tub sitting on wet wiping cloth.
- Critical - Observed encrusted material on can opener.
- Critical - Vacuum breaker mising at hose bibb. At splitter at mop sink faucet, opposite the chemical input side.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no beard guard/restraint.
- Critical - Observed food container not properly labeled. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed uncovered food in holding unit/dry storage area./ lemon and lime self service / not under sneeze guard.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Handwash sink not accessible for employee use at all times./ bk=locked with trash can. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ broccoli soup 100 degf./ chicken noodle soup 90 degf. mgr. reheated food to req. temp. Corrected On Site.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.. chicken noodle soup 90degf. / broccoli soup 100 deg.f in hot holding unit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. / box potato chips./ kitchen.
- Critical. Observed uncovered food in holding unit/dry storage area./ lemon slices customer self serve not protected from contamination./ no sneeze guard. Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched./ plastic spoons in dining area.
- Critical. Handwash sink not accessible for employee use at all times./ pitcher in the handsink in front.
- Critical. Observed toxic item stored in food preparation area.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Working containers of food removed from original container not identified by common name./ sugar bin in under counter table in dining area. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product./ not available.
- Critical. Observed uncovered food in holding unit/dry storage area./ lemons & lime self service for customers not properly protected.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ sugar bin under counter table in dining area. Corrected On Site.
- Critical. Observed encrusted material on can opener./ back food preparation area. Repeat Violation. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees./ back food preparation area. Repeat Violation. Corrected On Site.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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