- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Reuse of single-use articles. Buckets
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 86
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 63 F kitchen Pork 55 F, shrimp 54 F, ham 54 F reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over ready to eat
- Intermediate - Handwash sink used for purposes other than handwashing.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in dry storage area not covered.Rice.
- Basic - Hole in wall.Kitchen.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler.Vegetables,
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Handwash sink used for purposes other than handwashing.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Employee cutting poultry splashing Onto steam table
- Equipment and utensils not properly air-dried. **Corrected On-Site**
- Critical - Equipment food-contact surfaces and utensils not sanitized. **Corrected On-Site**
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. **Corrected On-Site**
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. **Corrected On-Site**
- Observed a nonfood-grade basting brush used in food. **Corrected On-Site**
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. **Corrected On-Site**
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- 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. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken, cooked rice, garlic oil mixture**Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage 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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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.HAM
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed raw animal food stored over cooked food in walk-in cooler.
- Critical - Observed soil residue in storage containers.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit in walk-in cooler
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in reach-in cooler
- No mop/service sink installed/available at establishment.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. cooling at room temperature
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- 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 reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food walk-in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area in walk-in.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated dust.
- Observed wall soiled with accumulated grease.
- Observed wall soiled with accumulated mold like substance in walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held at iambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Food re-stored in cooler
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- 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. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over cooked food. raw chicken stored over cooked pasta and sauce
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed residue build-up on mop sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over cooked food.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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