- 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. reach in cooler.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. for cooks.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. reach in unit.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. washing dishes.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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3/9/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product. for cooks.
- Critical. No conspicuously located thermometer in holding unit. reach in unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed handwash sink used for purposes other than handwashing. washing dishes.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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1/4/2011 | Routine - Food | Warning Issued |
- no proof of employee training
- manager certification not provided.
- hot water not provided.
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. kitchen .
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. pots and pans in the back room.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. 3comp sink.
- Violation: 42-11-1 Observed unnecessary items on the premise. back room.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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7/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of microwave soiled.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cutting board.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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