- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 47°, cheese 47°, prepped at 9am. Moved to freezer to chill. Rechecked hot dog at 43°.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna prepped 7/2/13 at noon per operator was 46°.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cooking eggs on the floor
- Ham 39F, turkey 49F, cheese 47F, hot dogs 49F reach in prep cooler (prepped 8am - checked at 11am iced) Ham rechecked 43F
- Critical - Inside the black microwave soiled with food debris
- Reach in cooler gaskets torn
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Oppm on the bucket . Using scented bleach , not testing to the proper ppm.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Sandwich press too encrusted . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato salad 46 degrees, ham 45 degrees, cheese 45 degrees ,prep cooler. Products iced. Rechecked at ham 40 degrees, cheese 41 degrees Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of potato salad at the prep cooler opened 7/2/12 Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of cottage cheese open 7/2/12. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Carton of raw shell eggs over ready to eat food in the prep cooler. Corrected On Site.
- Observed wall soiled with accumulated food debris. Behind the slicer .
- Critical - Prep surface not sanitized after contamination and prior to use.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed 1dead roach on premises on the shelf under the frontline counter. No live activity was observed. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf under the frontline counter.
- Observed dusty/soiled ceiling air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Sandwich press.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Double door white reach in cooler/frezeer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 47 degrees, prepped at 7:30 am, iced at 9:10am by management. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey 47 degrees. Prepped 7:30am iced at 9:10am by management. Corrected On Site.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves under the frontline counter.
- Observed dusty ceiling air conditioning vent cover over the pizza oven.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Trays of raw shell eggs stored in the white two-door reach in frezeer /cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Behind the back of the soda nozzles.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for bucket, 200 ppm. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed moldy ceiling air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Makeline reach in cooler, ham 50 degrees, hot dogs 47 degrees, cheese 47 degrees, roast pork 47 degrees.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Ham 50 degrees, per operator, prepped 4/12/11.
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4/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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