- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 50f in reach in cooler. advised to keep on ice, keep refrigerator running at all times or keep in freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 115f-140F. Operator turns warmer off and on throughout the day. Advised to keep warmer turned on or refrigerate.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Hot dog bun. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 85F on counter with no time or temperature control for safety. Moved to cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reads 30F, food temp 45F.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Where cooler turned off.
- Basic - Hotel and Restaurant license decal not displayed on exterior mobile food dispensing vehicle.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 48, cheese sauce 45, in white cooler overnight per operator. Hot dogs 75, in cooler overnight but removed for prep and returned to cooler per operator. Moved to freezer. Cooler turned off.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili at 101, cheese sauce at 110-130. Operator alternates hot holding with burner. Advised to get equipment capable of hot holding all items simultaneously.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 44 in reach in cooler. Per operator, cooler turned off. Advised to keep cooler running at all times when storing food
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili at 101F hot holding, advised to reheat to 165F to hold at 135F or above
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed ice build up, bottom of chest freezer.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee training certificate expired
- Critical - Hand wash sink lacking proper hand drying provisions. Operator using cloth towel.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to store sponges, pans.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hot dogs at 55F on counter for 10 minutes per operator. advised to refrigerate.
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7/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Current license properly displayed
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7/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 8/4/2008 | Routine - Food | Warning Issued |
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