- Basic - Cove molding at floor/wall juncture broken/missing. Grill area, back floor tile. Operator has bids to re do floors
- Basic - Food stored on floor. Icing in dry storage **Corrected On-Site**
- Basic - In-use knife steel stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At grill sink
- Basic - Packaged food has no English labeling. Bins in dry storage
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Produce over prepped produce
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Spices on prep shelf **Repeat Violation**
- High Priority - Dented cans present. See stop sale. One can artichokes dented on edge
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various meats (short ribs, chicken, ) 47F. Reach in cooler reading 45F. Product rechilled **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Noted sausages over whole meats **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler in grill area, product registering 47F
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) Old labels
- Basic - Bowl or other container with no handle used to dispense food. In flour
- Basic - Ceiling , light shields need to be cleaned
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at buffet
- Basic - Cove molding at floor/wall juncture broken/missing. By lockers
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. Employee bathroom. Soiled. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash. Container of vegetables under prep area soiled with raw animal juices **Corrected On-Site**
- Basic - Hole in wall. By lockers. Also switch plate at grill area broken
- Basic - Ice bucket not stored inverted between uses.
- Basic - Interior of ice machine lid soiled
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Dessert holding unit
- Basic - Objectionable odor in establishment. Noted in back area, strongest by lockers
- Basic - Outer openings not protected with self-closing doors. Grill door not self closing
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated debris. Under HWS in grill area
- Basic - Water leaking from faucet/faucet handle. Sink in grill area
- Basic - Working containers of food removed from original container not identified by common name. Seasoning at grill not labeled
- High Priority - /wastewater backing up through floor drains. Noted in kitchen under fryers and prep area **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer, noted unsealed salmon over ice cream
- High Priority - Small flying insects in bar area and kitchen
- Intermediate - Handwash sink not accessible for employee use at all times. Grill area sink blocked by shovel
- Intermediate - Handwash sink used for purposes other than handwashing. Scour pads stored in HWS at bar **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on buffet not marked **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Crepe batter 65F/ 65F. 1 hr
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On cart covers stored in walk in cooler.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Floor area(s) covered with standing water. Walk in cooler: water dripping from ceiling and water accumulation on floor and lids of containers. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Employee restroom.
- Basic - Hole in ceiling. Dry goods storeroom.
- Basic - Leaking pipe at plumbing fixture. Under handsink - prep area of frontline grill
- Basic - Light not functioning. Extraction hood.
- Basic - Light shield damaged/in disrepair. Employee restroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Meat poultry cooler at grill.
- Basic - Nonfood-contact equipment in poor repair.soap dispenser at bar not workin - not dispensing soap.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes and coffee filters at bar (in storage and not in use)
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets. Kitchen cookline cooler and bar cooler. CB: bar cooler gaskets still with heavy slime build up
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar and flour - shelving near cookline
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Red hose connected
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: peas 46, boiled egg 50, corn 45 (COS 42) - less than 4 hours. Storage on ice on buffet is inadequate to maintain TCS foods at 41 (ice only at the level if the bottom of the container). Time as PHC procedure provided to operator. Cold buffet foods must be at 41 before using four hour time control. Foods must be discarded after four hours. Discussed correct use of time logs for cold buffet. Raw meat/poultry cooler at grill: raw beef, pork, chicken, ribs, cheese 54-68 - cooler is stocked every morning (stocked 9:40am - held 3.5 hours) (see temperature section of report) - At 1:45pm cheese slices 53 and raw meats 50-55 (see stop sale for cheese) and continue cooling raw meats and poultry to 41 in walk in cooler. Server line: butter tubs 66 (held 1 hour - recommend better storage on ice) **Warning** CB: grill RIC holding at 38° but TCS foods 41° (beef steaks and chicken), 45° (sweet breads/cow glands and tripe, raw steaks), 47° (cheese slices, ribs, sausage, stuffed chicken, skirt steak), potatoes 64° (cooked previous day). Server line: butter tubs 38°. Buffet: pasta salad 50°, corn 53°, Waldorf salad (cream based) 45°, ham salad 45°, chicken salad 52°, chicken salad 50°, bean salad 50°. Operator places food on buffet at 11:30am. Temperatures of 41° are not maintained. Operator records time when items are replaced but majority of salads were still on buffet at 4pm (held since 11:30am) - temperatures 45-50° observed and operator not following proper time procedure (hold 4 hours then discard). Re-explained two options: either hold at 41° or use time control (hold for four hours then discard). Operator failed to comply with either of these procedures.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef above cooked potato **Repeat Violation** CB: raw meat and poultry above cooked potato - grill reach in cooler
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At frontline grill. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche (contains raw tilapia)
- Intermediate - Soda gun slightly soiled.
- Intermediate - Spray bottle containing toxic substance not labeled. Grill area (degreaser)
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6/5/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On cart covers stored in walk in cooler.
- Basic - Buildup of food debris/soil residue on equipment door handles. Raw meat/poultry cooler at frontline grill
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Raw meat/poultry cooler not maintaining TCS foods at 41°
- Basic - Floor area(s) covered with standing water. Walk in cooler: water dripping from ceiling and water accumulation on floor and lids of containers. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Employee restroom.
- Basic - Hole in ceiling. Dry goods storeroom.
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - Leaking pipe at plumbing fixture. Under handsink - prep area of frontline grill
- Basic - Light not functioning. Extraction hood.
- Basic - Light shield damaged/in disrepair. Employee restroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Meat poultry cooler at grill.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front grill area and bar handsink
- Basic - Nonfood-contact equipment in poor repair.soap dispenser at bar not workin - not dispensing soap.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes and coffee filters at bar (in storage and not in use)
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler on cookline - no longer in use (mold like odor and residue build up)
- Basic - Soiled reach-in cooler gaskets. Kitchen cookline cooler and bar cooler.
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar and flour - shelving near cookline
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage/chimichuri finished cooking at 10:15am - still at 92° at 2pm
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm - set up three compartment sink for warewashing **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Red hose connected
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: peas 46°, boiled egg 50°, corn 45° (COS 42°) - less than 4 hours. Storage on ice on buffet is inadequate to maintain TCS foods at 41° (ice only at the level if the bottom of the container). Time as PHC procedure provided to operator. Cold buffet foods must be at 41° before using four hour time control. Foods must be discarded after four hours. Discussed correct use of time logs for cold buffet. Raw meat/poultry cooler at grill: raw beef, pork, chicken, ribs, cheese 54-68° - cooler is stocked every morning (stocked 9:40am - held 3.5 hours) (see temperature section of report) - At 1:45pm cheese slices 53° and raw meats 50-55° (see stop sale for cheese) and continue cooling raw meats and poultry to 41° in walk in cooler. Server line: butter tubs 66° (held 1 hour - recommend better storage on ice) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Sweet bread (cow glands) partially cooked previous night and at 48°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Potato at 97° and 110° at 2pm. Reheat started 11:30am. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef above cooked potato **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At frontline grill. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of partially cooked sweet bread (cow glands). Improper cold holding of cheese slices. (4stacks). Improper cooling of sausage.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat over 400ppm
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Containers of TCS food received from commissary. Marked with date of receipt and use by date. Restaurant not date marking containers once opened. Some containers that are dated are given an 8 day shelf life instead of 7 days.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche (contains raw tilapia)
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Sausage/chimichuri placed in cooler holding above 50°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salsa/sauce (fresh garlic and oil) made 6/1 (no date mark) walk in cooler, heavy whipping cream (prep line cooler) **Repeat Violation**
- Intermediate - Soda gun slightly soiled.
- Intermediate - Spray bottle containing toxic substance not labeled. Grill area (degreaser)
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6/4/2013 | Routine - Food | Warning Issued |
- Violation: 36-22-1 Observed floor of walk in cooler by door covered with standing water.
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. Guage shows recharge.
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10/12/2012 | Complaint Partial | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Meat walk in cooler at 50F. This violation must be corrected by : 10-11-12.
- Critical - Displayed food not properly protected from contamination. No sneezeguard for cooked meats at front grill.
- Critical - Milk expired from manufacturer 10/6/12, chimichuri sauce with fresh garlic and oil dated 10/1/12, flan dated 10/1/12, 5 trays of empanadas dated 10/3/12 and cooked tongue container dated 10/3/12, green bean casserole not securely wrapped dated 9/29/12 and cooked 2 eggplant containers 9/29/12. Food may not be served.
- Observed blood dripping onto walk in cooler floor from box of raw meat.
- Critical - Observed employee improperly washing hands. Hands washed for a couple of seconds. Corrected On Site.
- Observed floor of walk in cooler by door covered with standing water.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw pork sausage [comminuted] stored above pork. Raw chicken stored above raw pork. Corrected On Site.
- Observed insect control device installed over food preparation area. Sticky strips for trapping flies stored above prep table. Grill area.
- Observed old labels stuck to food containers after cleaning, walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef and sausage 45-46F - meat walk in cooler. This violation must be corrected by : 10-11-12.
- Critical - Observed rack for cold cut storage soiled with food debris.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over cooked eggs. Corrected On Site.
- Critical - Observed raw animal food stored over produce. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Observed strawberries with mold-like growth.
- Critical - Observed uncovered food in holding unit/dry storage area. boiled eggs and milk in walk in cooler.
- Plumbing system in disrepair, wait aarea handsink not draining properly.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Guage shows recharge.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fries 118-125F. Stored 15 minutes.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket. 0ppm. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, cooked oysters dated 10/2/12. (operator says product is not delivered frozen they are delivered only refrigerated)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. empanadas in walk in cooler.
- Critical - Turkey and ham slimy in saran wrap. Corrected On Site.
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10/10/2012 | Complaint Partial | Warning Issued |
- No Violations Were Observed
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10/2/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler - fan temperature 42F, air temperature around shelving 47F - foods holding at 45-47F. This violation must be corrected by : 9-29-12. Callback inspection: air from one fan 41F, air from other two fans 44F. TCS foods at 43F. This violation must be corrected by 10-2-12. Do not store TCS foods if cooler not capable of maintaining 41F or below.
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10/1/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler - fan temperature 42F, air temperature around shelving 47F - foods holding at 45-47F. This violation must be corrected by : 9-29-12.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Kitchen. Repeat Violation.
- Critical - Hotel and Restaurant current license not properly displayed. Expired license displayed. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Dessert reach in cooler, walk in cooler. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Grill/cook area. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. Hands washed quickly [thorough washing not observed]. Employee touched face after washing hands. Server - dispenses ice and serves breads. Corrected On Site.
- Critical - Observed fruits/vegetables - mushrooms improperly washed - soil debris visible throughout. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Fruit/dairy reach in cooler - prep line.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw veal stored above raw pork - walk in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Observed leaking pipe at plumbing fixture. Handsink - grill area. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Non-wax lined boxes used for transport and storage of raw beef. Boxes absorbent.
- Observed old labels stuck to food containers after cleaning. RTE foods in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled egg 53F, feta 46F, potato salad 45F, oysters 45F,roast beef 48F, veal 46F, chicken salad 45F. Buffet: baked bread topped with peppers at 71F - TCS food therefore recommend using time as PHC. Note: boiled egg and roast beef higher than other products in walk in cooler - recommended discarding and operator discarded. This violation must be corrected by : 9-29-12.
- Observed single-service articles stored without protection from contamination. Food containers not stored inverted. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket stored on prep table. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of raw chicken. Walk in cooler.
- Critical - Pesticide use not in accordance with manufacturer's directions. Observed use of household fly repellent spray - grill area. Corrected On Site. Discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 129-133F - at 126-137F after pot was stored. Stored 2.5 hours. Recommended using time as PHC if rice warmer incapable of keeping rice above 135F. Corrected On Site. Reheated to 167F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Container of cooked mushrooms dated 9/13 - as informed by manager, mushrooms were cooked 9/26 and container has old label. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup made 48 hours prior - not date marked.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Table of breads, bowls, bacon,parmesan not displayed covered in dining area.
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9/28/2012 | Complaint Full | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Kitchen and grill station in dining area.
- Light not functioning. Dry goods store.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing gun. Bar
- Observed equipment in poor repair. Food container lid cracked/broken - walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Bracelet worn by employee at cooking station/grill.
- Critical - Observed handwash sink used for purposes other than handwashing. Filling ju with water/jug containing scoop. Employee informed.
- Observed hole in ceiling. Above sdoda syrup boxes and dry goods store.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 84F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled egg 50F at buffet - less than 4 hours. Cooked potato 84F [removed from cooler and left at room temperature to warm up before placing on grill] - recommend using time as PHC.
- Critical - Observed raw animal food stored over cooked food. Raw meat above coo,ed food - walk in cooler. Corrected On Site.
- Observed single-service articles improperly stored. Not stored inverted - food containers. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Brocoli cream soup 132F - pot near buffet line. Stored 1 hour. Temperature adjusted on pot.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bleach stored in prep sink.
- Ceiling tile missing in the back prep area
- Critical - Cook said the internal temperature of sausage should be 85f, when asked what should the internal temperature be
- Critical - Drinking glass with water on prep table without lid and straw
- Employee hand bag stored on top of prep table
- Critical - Employee put on gloves without washing hands
- Critical - Employee restrooms without soap in men's restroom.
- Exterior of ice machine soiled with build up of dirt
- Following food not held at 41F or below on self-serve cold holding: Russian salad 44F, chicken salad 46, salami salad 45F, boiled eggs 45F, canned corn 45F
- Foods not held at 41F or below in reach in cooler: salami 47F, salami cheese salad 45F, ceviche 45F, cheese 48F, bean salad 45F, boiled eggs 44F, russian salad 44F
- Garbage container open in rear of restaurant. Dumpster lid open
- Critical - Handsinks throughout restrooms, kitchen were at 78F and did not reach minumum of 100F
- Critical - No backflow provided for mop hose sink area. Hose bibb at mop sink splitter
- Critical - Pop machine had build up of a mold like substance.
- Potatoes were stored on the floor in front of fryer
- Critical - Sugar removed from original container and not labeled in kitchen ice cream area
- WIC food item temperature was at 44F and above
- Wall seperating in the front area of kitchen
- Critical - Windex stored on top of pass through window.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. ALL Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.ALL Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. EMPLOYEE RESTROOM Corrected On Site. OPENED HOT WATER VALVE
- 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
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. NOT ADEQUATE OPERATOR WILL FIX BEFORE OPENING. OPERATOR WILL KEEP PLATES INVERTED AT SELF SERVICE STATION
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2/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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