- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bag of pepperoni **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Large tins not inverted as well as black to go bowls **Repeat Violation**
- Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Repeat Violation**
- High Priority - Container of medicine improperly stored. Vitamins .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen employee hand wash 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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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of back microwave
- 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 with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Single-service articles improperly stored. Large party tray lids and large tins not inverted
- Basic - Soiled reach-in cooler gaskets. Front reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over fish in walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back employee hand wash sink
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- 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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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Food stored on floor. In walk in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. Large black bowls not inverted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths not laundered daily.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Can of diced red peppers
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling cart
- 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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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 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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12/27/2013 | 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.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Bag of apples
- Basic - Single-service articles not stored inverted or protected from contamination. Large black single service bowls and tins
- 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.
- Basic - Working container of food not labeled in English.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of used wiping cloths.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen employee hand wash 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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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Lids to bulk containers
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reuse of single-service articles. Vigo containers reused
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- 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.
- High Priority - Dented/rusted cans present.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- 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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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.carton of eggs, walkin cooler floor
- 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.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Handwash sink used for purposes other than handwashing. Across from mop sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen areas.
- 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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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over can cokes, walkin cooler .
- Critical - Observed soiled reach-in cooler gaskets.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. preping lettuce .
- Critical - Observed food stored on floor. walk in cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cooked beef in walk in cooler .
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. items in walk in cooler .
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee eating in a food preparation or other restricted area. employee food on slicer.
- Critical - Observed encrusted, soiled material on slicer. employee food.
- Critical - Observed food stored on floor. bag of potatoes , walk in cooler floor .
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over roastbeef. reachin cooler .
- Observed single-service articles improperly stored. small cups under front counter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 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 mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. walk in cooler .
- Critical - Observed potentially hazardous food thawed in an improper manner.ham out on counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored in food preparation area.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. children .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food stored on floor. walkin cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in rice and flour bins.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. large party tray lids.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw eggs over bread, walkin cooler.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. can of diced red peppers.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. wic.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed potentially hazardous food thawed in an improper manner. raviolis.
- Critical. Observed food stored on floor. pickles , wic.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. in basket in front area.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. can of diced peppers.
- Critical. Observed food with mold-like growth. tomatoes.
- 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.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food stored on floor. bowl of raw chicken .
- Critical. Observed employee eating in a food preparation or other restricted area. at micowave area.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. not inverted under prep table.
- Critical. Hand wash sink lacking proper hand drying provisions. back employee handwash sink.
- Wet mop not hung to dry.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food. raw eggs over tomatoes.
- Critical. Observed food stored on floor. in walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. back reachin .
- Observed single-service articles stored without protection from contamination. on line.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. at back area.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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