- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated dust.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease.cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris. All cooler
- 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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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled dry wiping cloth in use.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- 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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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front and bathroom
- Intermediate - Two-compartment sink used for warewashing. 1 compartment missing
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6/18/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Build-up of grease on nonfood-contact surface. WI cooler fan.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Hot water, bathroom
- Basic - No handwashing sign provided at a hand sink used by food employees. By mop sink and front
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Meat **Corrected On-Site**
- 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. Black beans at WI cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front and bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by mop sink and front
- Intermediate - No soap provided at handwash sink. By mop sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. WI cooler
- Intermediate - Two-compartment sink used for warewashing. 1 compartment missing
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4/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tiles missing.
- Basic - Clean equipment stored on floor. **Corrected On-Site**
- Basic - Equipment in poor repair. 3 CSink broken and RI cooler at front with standing water inside.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot holding unit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors or screens.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, stop sale
- 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. Rice at WI cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At holding unit at front. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee's Bathroom. **Repeat Violation**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice at WI cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Two-compartment sink used for warewashing.
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4/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. WI cooler fan.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. At front
- Basic - Faucet/handle missing at plumbing fixture. Hot water, bathroom
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. By mop sink and front
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Meat **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans
- 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. Black beans at WI cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. By mop sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front and bathroom
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by mop sink and front
- Intermediate - No soap provided at handwash sink. By mop sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. WI cooler
- Intermediate - Two-compartment sink used for warewashing. 1 compartment missing
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2/12/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02 OBSERVED CONTAINERS WITH READY TO EAT FOODS WITH NO DATES (REACH IN COOLER-WALK IN COOLER).
- Critical - Violation: 08A OBSERVED UNCOVERED FOOD (WALK IN COOLER).
- Violation: 13 OBSERVED EMPLOYEES WITHOUT HAIR RESTRAINTS.
- Critical - Violation: 17 OBSERVED LACK OF TEST KIT FOR SANITIZING TESTING.
- Critical - Violation: 22 OBSERVED MICROWAVE NOT CLEAN.
- Critical - Violation: 32 OBSERVED NO SOAP AND PAPER AT CUSTOMER BATHROOM.
- Violation: 33 OBSERVED GARBAGE CONTAINER'S LID OPEN.
- Violation: 34 OBSERVED OUTSIDE AREA BY GARBAGE CONTAINER NOT CLEAN.
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - OBSERVED CHICKEN AT HOLDING AREA AT 115 DEGREES FAHRENHEIT.
- Critical - OBSERVED CONTAINERS WITH READY TO EAT FOODS WITH NO DATES (REACH IN COOLER-WALK IN COOLER).
- Critical - OBSERVED EMPLOYEES CHANGING TASKS AND NOT CHANGING GLOVES NOR WASHING HANDS.
- OBSERVED EMPLOYEES WITHOUT HAIR RESTRAINTS.
- Critical - OBSERVED FOOD ON FLOOR (WALK IN COOLER).
- OBSERVED GARBAGE CONTAINER'S LID OPEN.
- Critical - OBSERVED LACK OF EMPLOYEE TRAINING VERIFICATION.
- Critical - OBSERVED LACK OF HOT WATER.
- Critical - OBSERVED LACK OF TEST KIT FOR SANITIZING TESTING.
- Critical - OBSERVED MICROWAVE NOT CLEAN.
- OBSERVED MOP NOT HANGED.
- Critical - OBSERVED NO HAND WASH SINK IN PREP AREA.
- Critical - OBSERVED NO SOAP AND PAPER AT CUSTOMER BATHROOM.
- OBSERVED OUTSIDE AREA BY GARBAGE CONTAINER NOT CLEAN.
- Critical - OBSERVED UNCOVERED FOOD (WALK IN COOLER).
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7/10/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - Violation: 53B-08-1 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. Repeat Violation.
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4/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TEMP. RISED Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2012 | Routine - Food | Warning Issued |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- 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.
- Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
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7/12/2011 | Food-Licensing Inspection | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Damaged/spoiled/recalled food not properly segregated.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Observed build-up of grease on nonfood-contact surface. OVEN
- Observed ceiling in disrepair.
- Critical - Observed food stored on floor.
- Critical - Observed food with mold-like growth. oranges on back room
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface. FREEZER
- Critical - Observed rodent activity as evidenced by rodent droppings found. 8 DRIED DROPPINGS ON FOOD PREP COUNTER
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler
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7/11/2011 | Food-Licensing Inspection | Warning Issued |
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