- Basic - Bathroom door left open other than during cleaning or maintenance. Men's
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 115°F **Corrected On-Site** **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No soap provided at handwash sink. Restrooms
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Faucet/handle missing at plumbing fixture. Men's restroom.
- Basic - Floor area(s) covered with standing water. Kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried cheese and tacos both 105°F
- 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 - Cold water not provided/shut off at employee handwash sink. Men's restroom.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's restroom.
- Intermediate - Metal stem-type thermometer soiled.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. 67°F corrective action taken by turning up heat.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 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 - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's restroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens Restroom **Corrected On-Site**
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen.
- Basic - Urinal not flushing/functioning properly. Men's.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. restroom
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. in the kitchen
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese reach in cooler front counter Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
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7/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. water picture in sink
- Critical - Observed toxic item stored by food. shelve in front of reach in cooler kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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4/21/2011 | Routine - Food | Call Back - Extension given, pending |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Iodine sanitizer not at proper minimum strength for warewashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. chicken
- Critical - Observed toxic item stored by food.
- Observed unnecessary items on the premise. empty refrigerator in dining area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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1/28/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease.
- Observed unnecessary items on the premise.
- 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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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed container of medicine improperly stored.
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Faucet/handle missing at plumbing fixture.ladies restroom
- Critical. Vacuum breaker mising at hose bibb.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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