- Basic - Food not stored at least 6 inches off of the floor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice scoop handle in contact with ice.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/27/2013 | 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.next to where the burger buns are in the kitchen
- 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.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook is drinking coffee on line and prepping burgers
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. *OUT OF HEAT 7:45am
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 COMPARTMENT SINK
- Critical - Hand wash sink lacking proper hand drying provisions. BY 3 COMPARTMENT SINK
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry. Repeat Violation.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP TOP OF CHEMICALS
- 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. LATISHA WRIGHT
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. *3 comp sink
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. PAN ON TOP OF MOPSINK
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. *COOK
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. *REACH IN FREEZER NEXT TO FRYER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 49
- Critical - Observed potentially hazardous food thawed in an improper manner. *CHICKEN
- Wet mop not hung to dry.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- 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. This violation must be corrected by : 8-17-11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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6/17/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food (ribs) not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- 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.
- Observed dusty ceiling tiles and/or air conditioning vent covers-walk-in cooler.
- Critical - Person in charge failed to insure proper cooling.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed soil buildup inside ice bin.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Food-contact surfaces (3 compartment sink) not cleaned after being contaminationed. Corrected On Site.
- Critical. Hot water not provided/shut off (90F) at employee hand wash sink. Corrected On Site.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. Person in charge failed to insure proper handwashing by employees.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method-employees not monitoring time for cooling process. Not observed.
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3/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method-employees not monitoring time for cooling process.
- Critical. No conspicuously located thermometer in holding unit-front area open top cooler..
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution (quateranary ammonium) used for wiping cloths.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. 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. This violation must be corrected by : 1-10-10.
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11/10/2009 | Routine - Food | Warning Issued |
| No report available. | 4/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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