- Basic - Equipment in poor repair. Reach in cooler front prep area ambient temperature over 50°F
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf is rusted and walk in cooler door next to handle.
- Basic - Sanitizing solution not maintained clean. **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Fish skewers 50°F, *fish batter of flour and water 50°, *sour cream 49°
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Batter flour and water mix 50°F
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Fish skewers 50°F, *fish batter of flour and water 50°, *sour cream 49°F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Repeat Violation**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not constructed to be easily cleanable. Grout missing in some areas.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Large Container of of tortilla next to Handwash sink at front counter. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Next to hard shell tortilla. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Recharge zone.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Front counter
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bottles front counter **Corrected On-Site**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
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