- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Worn, torn and/or soiled floors/carpeting.
- 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.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- MEAT IN REACH IN UNIT WAS AT 92 DEGREES FAHRENHEIT. MEAT WAS COOLING DOWN AFTER OPERATOR COOKED IT. LESS THAN 4 HOURS AGO MEAT WAS COOKED. REACH IN UNIT THERMOMETER WAS AT 36 DEGREES FAHRENHEIT.
- MEAT ON STEAM TABLE WAS AT 101 DEGREES FAHRENEHEIT.
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7/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - No thermometer provided to measure temperature of food product.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2010 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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