- 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. In bar area **Corrected On-Site**
- Basic - Food stored on floor. Observed cases of foods stored on floor in WIC and WIF **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Observed cheese cake stored in RIF on cook line uncovered
- High Priority - Employee washed hands with no soap. Observed several employees washed their hands with no soap
- Intermediate - Employee filled water pitcher/cup at handwash sink. In bar area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed Fire extinguisher in red zone by display bar
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese crab dip in reachin cooler by display cooler in top section on top of lids at 48°F. Dip moved to bottom of unit , corrective action taken. Also cream mixer in bar at 50°F. All dairy moved to another unit. Corrective action taken.
- High Priority - Small flying insects in bar area.
- 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. Reachin cooler in bar ambient temperature at 53°F.
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5/1/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Corrected On-Site**
- 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.
- Basic - Hood filters in disrepair.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink used for purposes other than handwashing. In dish washing area, used to clean pots, nozzle attached to faucet prevents effective hand washing.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Bar area. **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Cookline. Corrected On Site. Sign posted.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Magnetic knife strip. Corrected On Site. Cleaned.
- Critical - Observed buildup of green/black slime like substance in the interior of outdoor ice machine.
- Observed personal care item stored with food. Purse on in-use prep table. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test strips.
- Critical - No proof of current 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. SafeStaff certificates expired. Repeat Violation. This violation must be corrected by : 8/6/12.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Inside of microwave rusted, peeling.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken. Corrected On Site. Water turned on.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on fly strips in prep area. Corrected On Site. Removed. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength. No sanitizer detected in wiping cloth buckets due to broken quat dispenser. Re-educated staff re: prep of buckets with bleach solution. Corrected On Site. Repeat Violation. This violation must be corrected by : 8/6/12.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Educated staff re: proper sanitizing with wiping cloths.
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6/5/2012 | Routine - Food | Warning Issued |
- Critical - Expired 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. certificates expired in 2011.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6+ employees on duty engaged in various food preparation duties. Corrected On Site. Gilbert Perez, current CFM, came on duty.
- Critical - Observed expired Food Manager Certification. Elizabeth Howard, certification expired 7/27/2011
- Critical - Observed interior of microwave soiled with encrusted food debris. panasonic microwave in back
- Critical - Observed the accumulation of dead insects in control devices. several dead flies on sticky strip in back food area Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable. Cookline floors-cement is worn and has holes that need to be filled. On 9/27 callback, home office is working on resolution to floors. Please have an update available by next inspection.
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9/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected-must manually wash, rinse, amd sanitize until repaired. Please fax repair report.
- Floors not maintained smooth and durable. Cookline floors-cement is worn and has holes that need to be filled.
- Critical - Observed employee dry hands on clothes/apron after washing. Employee using wipecloth to wipe off gloves instead of removing gloves and washing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Repeat Violation. This violation must be corrected by : 09/23/2011.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and tgen touched bread without removing gloves and washing hands.
- Critical - Observed employees using same utensil to handle raw and cooked product. Tongs.
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7/25/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Hand sink in back prep area has hose attached so unable to use sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees wiping gloved hands off on wipecloths instead of removing gloves and washing hands.
- Critical - Observed live flies in kitchen.
- Observed utensils stored in crevices between equipment. Knives stored between prep sink and reach in cooler by display case.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet wipecliths stored on top of cutting boards on cookline.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed expired Food Manager Certification. Phillup Conway issued on 07/12/2005. Registered to attend class on 9/13/10.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 55 F and brocolli salad at 54 F in reach in cooler on cookline. Corrected On Site. Food was brought to walk in cooler to cool.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pantry reach in cooler on cookline at ambient temperature of 57 F. Breaker blown-reset button was hit and cooler turned back on. Corrected On Site. Ambient temperature at 41 F.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw seafood and raw beef stored with hot dogs and bread in long reach in cooler along cookline.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Live mussels stored with cheese, cooked seafood and tortillas in reach in cooler along cookline.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw hamburgers stored over raw seafood in walk in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 4 oz portion cup ysed as scoop in clarified butter in steam well.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Repeat Violation.
- Critical. Observed employee dry hands on clothes/apron after washing. Employee wiping gloved hands on wet wipecloth.
- Wet wiping cloth not stored in sanitizing solution between uses. Wipecloth on top of cooler on cookline.
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3/25/2010 | Routine - Food | Warning Issued |
- Critical. Raw animal food not properly separated from ready-to-eat food. Cooked ribs, whole shell eggs and raw fish all stored together in walk in cooler. Corrected On Site. Food was rearranged.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands before putting on gloves.
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11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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