- Basic - Cutting board has cut marks and is no longer cleanable. On center prep table. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen center sink. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50° f, cooked chicken 51° f, squash 48° f, potatoes 49° f in cookline cold drawers. Tomato sauce 57° f, noodles 60° f, diced tomatoes 56° f at center prep table. Less than 4 hours. Moved to cooler or placed on ice Ham 40° f, cooked chicken 43° f squash 39° f, potatoes 42° f in cookline cold drawers. Tomato sauce 46° f, noodles 49° f, diced tomatoes 43° f. **Corrected On-Site**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Dry storage shelf. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish pit sink has a fan on sink. **Corrected On-Site**
- 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.
- Intermediate - Refrigerated drawers 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.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish pit and center kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 56° f, marinara sauce 55° f, cabbage 60° f. Placed on ice. Cooked chicken 45 f, marinara sauce 43° f, cabbage 49° f. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 83° f, grilled onions 82° f. Placed on grill. Butter 172° f, grilled onions 178° f. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Center make table.
- Intermediate - Spray bottle containing toxic substance not labeled. Above three compartment sink. **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.cook. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, in front of the grill.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface,of the fan in the kitchen blowing directly on the cook line has dust build up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses , on the cookline .
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Cold holding equipment incapable of 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.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Placed items into proper refrigeration. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Can of butane stored on prep table. **Corrected On-Site**
- 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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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Observed cook on the cook line engaging in foods prep not wearing a restraint.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Soil residue build-up on the fan in the kitchen area.
- Basic - Working containers of food removed from original container not identified by common name. Observed different oil bottles on the cook line and salad area not labeled.
- Intermediate - Hot water not provided/shut off at employee handwash sink on the cook line,
- Intermediate - No soap provided at handwash sink next to two doors standup reach in cooler . **Corrected On-Site**
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured in the bar area.
- 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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees next to dish machine.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Working containers of food removed from original container not identified by common name.observed oil and salt container not labeled on the cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink next to dish machine. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times inside the diswashing area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.ice scoop.
- Critical - No handwashing sign provided at a handsink used by food employees inside the diswashing area.
- Critical - Observed an open beverage container inside the bar area.
- 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 grease on nonfood-contact surface.observed dust buildup on the counter top.
- Critical - Observed buildup of slime in the exterior of ice machine.
- Observed buildup of spider nest.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface.Observed the outside of the sugar and rice container.
- Critical - Observed unlabeled spray bottle inside the diswashing area.
- Critical - Working containers of food removed from original container not identified by common name.oill bottle.
- Critical - Working containers of food removed from original container not identified by common name.salt.
- Critical - Working containers of food removed from original container not identified by common name.spices
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions infront of the opened fryers. Corrected On Site.
- Critical - Observed employee improperly washing hands.Observed employee turning the water off with his barehand after washing his hands.
- Observed employee with no hair restraint.Observed employee engaging in food preparation not wearing a restraint. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.Observed handsink next to the diswasher has towels and tongs inside the handsink. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.Observed some type of liquid inside the kitchen handsink,
- Observed residue build-up on nonfood-contact surface.Observed buildup on the kitchen fan.
- Critical - Working containers of food removed from original container not identified by common name.Observed unlabeled foods bottles in the kitchen areas not labeled.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Observed a reachin cooler 65 degrees on the cookline. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed leaking pipe at plumbing fixture.Observed leaking pipe underneath the three compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed chicken salad at 65 degrees fahrenheit. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed toxic item stored by food.Observed peroxide and some type of blue liquid setting on the ice machine.
- Observed utensils stored in crevices between equipment.(Knife).
- Observed water draining slowly in the handsink next to diswasher.
- Wet wiping cloth not stored in sanitizing solution between uses.Observed wet towels setting on a preparation table in the kitchen.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed the Head cook barehand contact with RTF foods.
- Observed cutting board grooved/pitted and no longer cleanable infront of the flate top grill.
- Critical - Observed employee improperly washing hands.Observed employee coming to work wash his hands but not for 20 second and he turn the water off before drying his hands.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair on the cook line.
- Critical - Observed potentially hazardous food thawed in standing water.Observed ground beef setting on tha table inside a plastic container of water. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Observed setting on the counter top at the bar apples not individuallY wrapped.Apples are use for making drinks at the bar.
- Critical - Observed unlabeled spray bottle.Observed unlabeled spray bottle underneath the table next to three compartment.
- Critical - Working containers of food removed from original container not identified by common name.Observed plastic container on the cookline with liquid inside the bottles not labeled with a common name.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed opened gallon of soy sauce setting on shelf,clearly states on the gallon after opened refrigerate. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit,the coca cola machine.
- Critical. Observed employee dry cloth hanging on apron on cook line.
- Observed employee with no hair restraint.Observed employees engaging in foods preparation without any hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Can opener blade not kept sharp - observed metal shavings.
- Clean wiping cloth not properly stored on cook line.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets on low boys needs cleaning on cook line.
- Critical. Observed torn reach-in cooler gaskets on the cook line.
- Critical. Observed torn reach-in cooler gaskets on cooler # 1.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.Observed diswasher bringing out dishes wasn't air- dried. Corrected On Site.
- Observed single-service items stored on floor.Observed cooking oil on floor next to opened fryers.
- Wet mop not hung to dry in diswashing area.
- 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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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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